Toyosu Fish Market

March 2021

Hotaruika – Boiled Firefly Squid

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HOTARUIKA – Boiled Firefly Squid

Hotaruika from Toyama is more expensive, and they can be replaced by the ones from Hyogo. But in the case you prefer ones from Toyama, please mention in your order "Toyama."

SAKURAMASU – Cherry Salmon

Cherry Salmon is currently stable. Nemuro, Hakodate, Aomori, and others bring excellent quality ones as well. Inside these is the Ita-masu, which has a very high-fat mass. If you do not mind the price, choose Ita-Asu for those who want to try the rich taste.

SAKURAMASU – Cherry Salmon

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CHIAYU – Baby Sweetfish

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CHIAYU – Baby Sweetfish

Sweetfish season is gradually starting as the Spring season approaches. They will be available until May.

AYU – Sweetfish

There will be a slow start at the beginning of March, and they stabilize as the month progresses. It has been warm recently, so there is a chance they will appear soon.

AYU – Sweetfish

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SAYORI – Halfbeak

Sayori season has started, the quality is stabilized. It is the off season for sardines, so considered this as alternative. Well balanced firm and fatty flesh is delicious.

SAWARA - Spanish Mackerel

Sawara is written as Spring's Fish in Japanese. As the name suggests, they are very fatty this Spring season.

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IKEJIME HOKKE – Greenling

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IKEJIME HOKKE – Greenling

Farmed Greenling has started; we highly recommend trying this ikijime's fish of the season. When ordering ahead of time, we can ship it directly from the local market.

HOUBOU - Searobin

We bring in ikejime nerve removed searobin now. 1kg size will bring lot of meat to eat. We recommend for a main dish till the Spring season.

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MADAI – Japanese Red seabream

We are currently directing from the local market ikijime`d. Spring madai is also called Sakuradai (Cherry Sea Bream)

ISHIDAI – Rock bream

Season most recommended white flesh fish. The fish with over 1kg is very fatty, has sweetness, making it popular menu for sushi. Good for both stew and grill, and the offals can be used for thin soup.

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KASTUO – Bonito

First ones will be brought in mid-March. Every springtime, the bonito comes to Japan with the black tide passing through the Philippine sea. The bonito caught this time is called “Hatsu katsuo”.

SOGE - Wild Young Fluke

It is a small flounder about 35 cm in length. Pretty white flesh is perfect for sashimi and sushi.

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MEDAI – Lined bluenose

It is the Bluenose heyday season at Tsushima bay. The fatty flesh will melt inside your mouth. Due to the white flesh price being expensive in Winter season, please use this price steady item.

RENKODAI – Yellowback bream

The popular season of seabream are March to April. Although kasugo is popular, renkodai can be competitive for its soft delicious flesh. The Suruga Bay area ones has bright orange color.

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AORI-IKA – Bigfin reel

The king of squid, known more in summer season but some parts of Japan, the cold season brings very delicious squids. The sweet thick flesh is good for sushi tempura and its very almighty item to use.